Grannys Shepherds Pie

1/4 cup butter
2 onions, sliced
4 cups diced, cooked leftover lamb or beef
1/4 cup flour
2 cups beef broth
2 cups each: diced tomatoes, sliced cooked carrots, cooked peas
1/2 teaspoon each: dried crumbled thyme and rosemary
4 cups well seasoned mashed potatoes
2 eggs, well beaten

In large saucepan, heat butter, saute onions 5 minutes; add lamb or
beef. Sprinkle with flour. Blend in beef broth, eggs, and tomatoes.
Stir over medium heat until bubbly and thick. Simmer 5 minutes. Mix
in carrots, peas, and herbs. Season to taste with salt and pepper.
Transfer to casserole dish. Spread mashed potatoes evenly over stew.
Bake in preheated oven at 375F for 35-40 minutes or until
top is brown.

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